Lentil-Tomato Soup

This is a soup I tried recently that worked out well, and gave us enough leftovers for many lunches. It had great flavor, my husband liked it, but for my taste I would half the cayenne/chili and red pepper. Also, it was a little like refried beans in texture, I think adding another cup of liquid near the end may make a better consistency.

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.